combine first three ingredients thoroughly with pastry blender. in a separate bowl, mix last three ingredients + slowly add enough to dry mixture to male the dough slightly moist. ( save extra to use as an egg wash on crust before baking ) Roll out to about 1/2" + discard ( or eat!) any left over dough.

F I L L I N G

I used store bought pumpkin pie filling (yes, i am a cheater! ) + followed the instructions on the can. easy, peasy.

B A K E

bake at 475 F for 15 minutes + reduce heat to 350 F for about 50-60 minutes( or until knife comes out clean ).

HINT : cover the edges of your crust with tin foil for the first 30 minutes to prevent it from burning!